We haven’t posted any new recipes lately but we do have several new ones we’ve tried that we really liked – just have to take some time to post them. I need to get Laurie to post her spaghetti pie recipe, potato casserole and toffee recipe before too long. Although she may want to keep those as “family secrets.”
But here’s a nice quick recipe I found today that I want to try out. I’ve got a good recipe for pizza already but this one looks good as well
Via wise bread:
Pizza Dough (15 minutes for prep)
- 1 teaspoon rapid-rise yeast (if you use the kind that comes in packets, you need about 1/2 of a packet per batch of dough)
- 2 teaspoons kosher salt
- Your favorite pizza spices — I use about a teaspoon each of garlic, dried onion, basil and ground black pepper
- 1 1/2 cups water
- 2 tablespoons olive oil, plus an extra teaspoon
- 3 cups all-purpose flour (plus extra as needed)
In my largest mixing bowl, I combine the yeast, salt, and spices. I add the water and 2 tablespoons of olive oil and give it a quick stir. I add the flour a cup at a time. After the second cup, I usually can’t stir in any more flour and have to switch to kneading it in. I knead until the dough is smooth. If the dough is too sticky I add flour in slowly until it smooths out. I pour the remaining olive oil into the bottom of the bowl and roll the dough around until the oil coats the outside of the dough. I cover with a damp cloth and stick the whole bowl out of the way to rise. It should double in about 2 hours.
For pizza, I preheat the oven to 500 degrees Fahrenheit. I form balls out of the dough and roll them flat on a floured surface. I place the pizzas on a lightly greased baking shet and pop in the oven for about 15 minutes. The cooking time entirely depends on the thickness of your crust and how many toppings you pile on — thin crust pizzas can take as little as 8 minutes.
For calzone, I preheat the oven to 350 degrees Fahrenheit. Set up is essentially the same up to the point when I start adding toppings. Toppings go into the middle of the dough and the dough gets folded over them. I then pinch the edges shut. If they aren’t staying closed, trying running your finger over the edge with a little water, then pinching. I then bake them for about 30 minutes.
